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Author: A. G. Payne Publisher: DigiCat ISBN: Category : Cooking Languages : en Pages : 176
Book Description
DigiCat Publishing presents to you this special edition of "Cassell's Vegetarian Cookery" (A Manual of Cheap and Wholesome Diet) by A. G. Payne. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author: A. G. Payne Publisher: DigiCat ISBN: Category : Cooking Languages : en Pages : 176
Book Description
DigiCat Publishing presents to you this special edition of "Cassell's Vegetarian Cookery" (A Manual of Cheap and Wholesome Diet) by A. G. Payne. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author: Elizabeth Driver Publisher: University of Toronto Press ISBN: 0802047904 Category : Cooking Languages : en Pages : 1326
Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author: T. R. Allinson Publisher: Good Press ISBN: Category : Cooking Languages : en Pages : 208
Book Description
'Dr. Allinson's cookery book' by T.R. Allinson, is a treasure trove of vegetarian recipes that will provide plenty of meal inspiration for everyday cooking. While not featuring the latest cutting-edge meat-free dishes, this extensive cookbook includes recipes that your grandmother may have cooked more than half a century ago. Many of the recipes can be adapted to suit modern tastes and preferences. From savory to sweet, the book features recipes for classic dishes like apple pudding, custard, and cheese omelets, as well as unique recipes like chestnut pie and cocoa pudding. Whether you're a seasoned vegetarian or just looking to eat healthier, this recipe book has something for everyone.
Author: James Gregory Publisher: Bloomsbury Publishing ISBN: 0857715267 Category : Nature Languages : en Pages : 326
Book Description
Nineteenth-century Britain was one of the birthplaces of modern vegetarianism in the west, and was to become a reform movement attracting thousands of people. From the Vegetarian Society's foundation in 1847, men, women and their families abandoned conventional diet for reasons as varied as self-advancement via personal thrift, dissatisfaction with medical orthodoxy, repugnance towards animal cruelty and the belief that carnivorism stimulated alcoholism and bellicosity. They joined in the pursuit of a more perfect society in which food reform combined with causes such as socialism and land reform. James Gregory provides an extensive exploration of the movement, with its often colourful and sometimes eccentric leaders and grass-roots supporters. He explores the rich culture of branch associations, competing national societies, proliferating restaurants and food stores and experiments in vegetarian farms and colonies. 'Of Victorians and Vegetarians' examines the wider significance of Victorian vegetarians, embracing concerns about gender and class, national identity, race and empire and religious authority. Vegetarianism embodied the Victorians' complicated response to modernity. While some vegetarians were averse to features of the industrial and urban world, other vegetarian entrepreneurs embraced technology in the creation of substitute foods and other commodities. Hostile, like the associated anti-vivisectionists and anti-vaccinationists, to a new 'priesthood' of scientists, vegetarians defended themselves through the new sciences of nutrition and chemistry. 'Of Victorians and Vegetarians' uncovers who the vegetarians were, how they attempted to convert their fellow Britons (and the world beyond) to their 'bloodless diet' and the response of contemporaries in a variety of media and genres. Through a close study of the vegetarian periodicals and organisational archives, extensive biographical research and a broader examination of texts relating to food, dietary reform and allied reform movements, James Gregory provides us with the first fascinating foray into the impact of vegetarianism on the Victorians. In doing so he gives revealing insights into the development of animal welfare, other contemporary reform movements and the histories of food and diet.
Author: A. G. Payne
Author: A. G. Payne
Author: Elizabeth Driver
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Author: Cassell, ltd
Author: T. R. Allinson
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Author: James Gregory
Author: G. A. Payne